“The ideal bun line”
Consultant Thomas Ismar of Zeppelin Systems GmbH says: “We haven’t re-invented bun production, but we have made it more efficient and more flexible at the same time.”
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“We play in the Champions’ League”
WP-Haton concentrates on making up doughs by classical methods using dough dividers, rounders, long rollers and proofers. The focus is on excellence and flexibility.
The French touch for dividing
Mecatherm has developed a new dough divider, the M-NS, presented for the first time at the 2018 iba trade fair.
Secondary virtues are in demand: user-friendly, hygienic lines
Secondary virtues such as user-friendliness, hygiene, robustness and workplace safety are becoming increasingly important in bakery machine construction. Examples include Rademaker’s laminating and make-up lines.
Fully automatic – but with a touch of craftsmanship
Pizza production is one of the key points of expertise of Kaak’s Italian MCS subsidiary from the northern Italian commune of Ala. The Italians’ latest highlight is a new, fully automatic pizza press.
Dividing and moulding competence
The Werner & Pfleiderer (W&P) TEWIMAT is designed for industrial 24-hour operation and is available in two high-performance variants: TEWIMAT SOFT and TEWIMAT BIG BALL.
The next step
Almost everyone in the industry knows the Handtmann dough divider from the VF Line. An add-on device that afterwards shapes the divided dough will be shown by the Biberach-based company at the iba trade fair.
